I was literally just playing with these yummy ingredients when this experiment became a recipe and am still astonished at how good it tasted! You could ditch the almonds and just make a sauce with cacao and creamed coconut and dip fresh strawbs or raspberries in it if you wanted to!
1 tbsp raw cacao 1 tbsp creamed coconut 12 activated almonds
Mix cacao and softened creamed coconut together until smooth and runny. Place each almond in single chocolate mould and pour mixture on top. Refrigerate until set and store in fridge until ready to serve.
I couldn’t help myself, I pour sauce into and dipped some raspberries in this little batch of choc sauce and left them to sit in the chocolate mould until they set in the fridge, and they were oooooolaaaaaaaladidaaaaaa!
Leave a Comment
You must be logged in to post a comment.